Talk:Carne-seca

Merge Discussion
Is Mexican carne seca sufficiently different from the Brazilian variety to warrant separate pages on the English Wiki? I suggest they should be merged with any differences brought out in sub-sections. Bagunceiro (talk) 10:48, 5 November 2012 (UTC)


 * Mexican carne seca is similar to US beef jerky -- it is thinly-sliced meat which is salted and air-dried. Brazilian carne seca is more like bresaola (though not cured as long) -- thick chunks of meat.  Though I'm generally a proponent of merging similar dishes across political borders, I think in this case they are sufficiently different that it's not helpful to the reader.  Alas, I have failed in getting doner kebab, gyros, and shwarma merged, even though there there is a very strong gastronomic and historical case.... --Macrakis (talk) 13:19, 8 November 2012 (UTC)


 * I concur to keep them separate, per User:Macrakis's rationale above. Northamerica1000(talk) 01:13, 9 November 2013 (UTC)


 * As a Brazilian though, the name is not written with a hyphen in Brazil. So if not merged, they should be disambiguated with Carne Seca (Mexican meat) and Carne Seca (Brazilian meat). It confused me a bit when I was looking for the article. -- Lalo Martins (talk) 12:39, 21 January 2016 (UTC)